Fill a cocktail shaker halfway with ice. Add 2 oz light rum, 0.5 oz dark rum, 1 oz coconut rum (or cream of coconut), 3 oz pineapple juice, 1.5 oz orange juice, 0.5 oz fresh lime juice, and 2 dashes Angostura bitters to the shaker.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the exterior of the shaker becomes cold and slightly frosty. This chills and dilutes the drink to the correct balance.

Prepare glass

Fill a tall Collins or hurricane glass about three-quarters full with crushed ice or small ice cubes (about 1 cup).

Strain and layer grenadine

Strain the shaken mixture into the prepared glass over the ice. Slowly pour 0.5 oz grenadine down the inside of the glass so it sinks toward the bottom and creates a sunrise/ombre effect.

Float dark rum (optional)

If you prefer a stronger dark-rum aroma, gently float the 0.5 oz dark rum on top by pouring it over the back of a spoon. (Note: the dark rum was already included in the shaker; this step is optional and can replace the 0.5 oz measured into the shaker if you want a pronounced float.)

Garnish & Finish

Add a pineapple wedge and maraschino cherry to a cocktail pick and rest across the rim or drop the cherry into the drink. Add a lime wheel to the rim and tuck a mint sprig into the garnish for aroma if using.

Serve immediately with a straw. Encourage stirring before drinking if you want an even flavor throughout; leave unstirred for visual layers.